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CAMAMBERT, HONEY & WALNUTS This happened on a cold night in nyc. I was on my bff’s couch (yes I said bff) and we got the midnight munchies. This heavenly platter was a result. Grainy sliced bread Camambert Cheese Thick Honey (none of that supermarket grade stuff in a teddy bear jar) Place the lightly toasted slices of bread on a baking sheet and add a nice piece of camambert cheese on each. Put in
““I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.”” - Robert Farrar Capon
Spicy Tuna Sandwich (heavenly) INK SNACK - LOS ANGELES So, I’m at my desk, starving, experiencing hunger-induced-procrastination, which naturally inspires my mind to fantasize about all the yummy things I could indulge in right now (theoretically). And, although I’ve been slacking in the kitchen the past couple of months, I’ve been extremely fortunate to have had a summer full of travels, fuel
VEGETABLE FRIED RICE The great thing about fried rice is that it’s like the king of left-over cooking 101. You can make it so many different ways, simply based on what you have you in your fridge or your pantry. Add whichever vegetables you like, chicken, shrimp or beef. This just a very basic version that you can tweak according to what you’ve got on hand. 3 cups Leftover Brown Rice (cooked,
GOAT CHEESE SPREAD WITH FIGS A tasty little concoction for your guests to nibble on while you work your finishing touches in the kitchen (aka a pretty distraction!). 1 cup Soft Goat Cheese Handful of Pecans Handful of Dried Cherries Small bunch of Chives Pinch of Black Pepper 4 Figs Chop up the cherries and pecans and finely slice the chives then work them into the goat’s cheese until
TERIYAKI MUSHROOM NOODLES 1 tbsp minced Ginger 4 cloves of Garlic 2 Scallions 2 cups Shitake Mushrooms 2 cup Crimini Mushrooms 4-5 tbsp Soy Sauce 4 tbsp Teriyaki Sauce 1 tbsp Sesame or Peanut Oil Finely slice a mix of mushrooms, here I’ve used shitake & crimini mushrooms (if you can get your hands on enoki mushrooms definitely add them to this mix!). Start by bringing a large pot of water to the
La Sonrisa Stand Beef Empanada Coconut Chicken Empanada LA SONRISA EMPANADA STAND - NYC I just got back from NYC where I finally got to try my friends’ now famous empanada stand: La Sonrisa! They’re currently hosting a booth at the Urban Space Meatpacking Market and will be there for another 6 weeks, so if you’re in town make sure to stop by (it’s right across from the standard hotel)! The beef
ROASTED BRUSSEL SPROUTS I used to have a thing against brussel sprouts. I thought of them as little old people on a plate (I know that’s really weird). Until I discovered what they tasted like when they’re roasted. This is the simplest and easiest of veggie sides, and it goes great with any protein main course. Brussel Sprouts Olive Oil Sea Salt & Black pepper. Wash the brussel sprouts wel
““A good cook is like a sorceress who dispenses happiness.”” - Elsa Schiaparelli
I FOUND MY LOVE IN PORTOFINO…. Since it’s mid-Ramadan, mid-August and boilingly dusty outside here in Riyadh, my mind likes to float back to the most memorable moments I was so lucky to experience this summer. These photos are from a tiny trattoria, on a large cliff, somewhere on the coast of the Italian Riviera, not so far from Portofino. Our handsome captain William took us on a little disc
““You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”” - Kurt Vonnegut
WARM MUSHROOM & ARUGULA SALAD This is really simple to prepare. Follow this recipe for sautéed mushrooms and spoon it over some fresh washed arugula (here I added some scallions as well). For dressing I just stuck to a basic lemon and olive oil vinaigrette with some salt and black pepper.
Clemance Trail Mix Latika Trail Mix Packaged for an Everest Climb! TRAILMIX RECIPES I pulled these recipes out of the drafts archive cuz I was looking for something fun to keep around your table in Ramadan. My friend Reemo was getting ready to climb to the base camp of Mount Everest (no kidding) for a wonderful cause and she sent me a special request. She asked me to make her some of my trailm
NYC’s BEST BREAKFAST - CAFE GITANES So we had breakfast for dinner at home last night, it was good, but it looked nothing like this. I woke up craving more and so my drafts took me back to Café Gitanes, this tiny little spot on the corner of Mott & Prince Streets. As with most cafes in Soho, trying to get a table on a weekend is a nightmare, so try to check it out during the week. The baked egg
““your body is not a temple, it’s an amusement park. Enjoy the ride.”” - Anthony Bourdain
SESAME SEED SALAD There’s a Japanese spot in Beirut called Sushi Bar, and of all the things on their menu, my friends and I used to go back specifically for their Sesame Seed Salad, here’s my rendition of it; it’s fresh & crunchy and tangy…everything you want in a salad! 1 small head of Red Cabbage 2-3 Scallions 3 Large Carrots 3 Cucumbers (unless your in the states using those giant ones, 1 would
TURKISH DELIGHTS Little Foods on Little Plates Never Looked so Good. She was named “Moonlight” - the boat. Five fun friends, a captain who doubles as a dj, and these little delights made for the trip of a lifetime. The bosphorus is breathtaking as it is, who knew it could be even better?!
SZECHUAN BEEF W/ ONIONS & CARROTS I have a thing for Chinese food. And although it never turns out quite as good when you make it home, this is the next best thing. 1kg Beef Strips 2 Scallions 2 Red Chilli Peppers 4 Garlic Cloves 4 tbsp Soy Sauce 2 tbsp Oyster Sauce 1 tbsp Brown Sugar 1.5 tbsp Corn Starch 2 Large Red Onions Slice the beef in thin strips, then mix it with the about 3 tbsp of soy s
LENTILS SALAD WITH GREEN BEANS & PEAS I’m so sorry for the lag in posts!! Here’s a fresh summer recipe while I work on some new recipes for you to explore!! This is a slightly different version from the classic lentil salad that I usually make (one of the first recipes on the blog, which I totally need to re-photograph now! Yikes!), with a few added veggies. Consider also trying it with zucchini o
THAI BEEF SALAD This is the perfect main course salad: it’s fresh and tangy and a very well balanced meal. I couldn’t (for the life of me) manage to get an attractive photo, but trust me this one turned out pretty good! Beef Fillet, thinly sliced 1 head Boston lettuce 2 Green Chili Peppers (deseeded) 1 Mandarin Handful of Cilantro Handful of Mint Leaves 2 Spring Onions 1 tbsp toasted Sesame Seeds
A very good reason to keep on blogging. So grateful for this awesome feedback from my favorite blogger of all time, the Happy Box’s awesome penguin http://thehappybox.tumblr.com/ The recipe she’s referring to is the CITRUS MUSTARD CHICKEN
Polenta Fries Poached Eggs w/ Salmon Sunny Side Up NYC’S BEST BREAKFAST – GEMMA So as I mentioned in my last BEST BREAKFAST post about the restaurant PEELS, February was my month of many majestic breakfasts. Funny enough, about 80% of them took place at Gemma, the Italian restaurant at the Bowery Hotel (no exaggeration, 5 days a week I was there). I’ve been there before a couple of times for
Kickstarter Campaign for La Sonrisa Empanadas: Hey Foodies! Looking to support a small foodie start-up? Check out the kickstarter campaign for my friends Ariel & Elvis who make AMAZING gourmet empanadas! Help them start their own frozen food line by pledging to their campaign. Every dollar helps!
BLACK RICE SALAD You could prepare this with wild or brown rice, but this was the first time I bought black rice and it worked really well (has a lovely chewy texture!) 1.5 cups Black Rice (or wild rice) 2 tomatoes 3 spring onions Handful of Cilantro 1 cup Corn Kernels 1 cup Snap Peas For the Dressing Juice of 1 Lemon 3 tbsp Olive Oil 1 tbsp Soy Sauce 1 tsp Red Pepper Flakes Start by cooking the
